📝 About This Recipe
Tracing its roots back to 19th-century Russia, this Beef Stroganoff is a masterclass in balancing rich, savory flavors with a delicate, tangy finish. We use tender strips of ribeye seared to perfection, nestled in a luxurious crème fraîche and Dijon mustard sauce infused with the earthy depth of sautéed cremini mushrooms. This dish is the ultimate comfort food—elegant enough for a dinner party, yet soul-warming enough for a quiet night in.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Ribeye or Beef Tenderloin (cut into 1/2-inch thick strips against the grain)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dusting the beef)
The Aromatics and Mushrooms
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 10 ounces Cremini or Baby Bella Mushrooms (thickly sliced)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
The Sauce Base
- 1/4 cup Cognac or Brandy (optional, for deglazing)
- 1.5 cups Beef Stock (high quality, low sodium)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 3/4 cup Crème Fraîche or Sour Cream (at room temperature)
For Serving
- 12 ounces Wide Egg Noodles (cooked al dente and tossed in butter)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the beef strips dry with paper towels. Toss them in a bowl with salt, pepper, and the 2 tablespoons of flour until lightly coated. This flour helps thicken the sauce later.
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2
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil.
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3
Once the fat is shimmering, sear the beef in two batches. Cook for only 1-2 minutes per side until deeply browned but still rare in the middle. Remove beef to a plate and set aside.
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4
In the same skillet, add another 2 tablespoons of butter. Toss in the sliced mushrooms and cook undisturbed for 3-4 minutes until they release their moisture and turn golden brown.
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5
Add the minced shallots to the mushrooms and sauté for 2 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
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6
Pour in the Cognac to deglaze the pan. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom. Let the alcohol reduce by half.
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7
Whisk in the beef stock, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes until the liquid has reduced by about a third.
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8
Lower the heat to medium-low. Temper the crème fraîche by stirring a spoonful of the hot liquid into it before adding the whole amount to the skillet. This prevents curdling.
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9
Stir the sauce until it is smooth, creamy, and pale brown. Do not let it come to a hard boil.
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10
Add the seared beef and any accumulated juices back into the skillet. Simmer gently for 1-2 minutes just to warm the beef through and allow it to reach medium-rare/medium.
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11
Taste and adjust seasoning with more salt or pepper if needed. If the sauce is too thick, add a splash of beef stock; if too thin, simmer for another minute.
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12
Serve immediately over a bed of buttery egg noodles, garnishing generously with fresh parsley.
💡 Chef's Tips
Always cut your beef across the grain to ensure every bite is melt-in-your-mouth tender. Avoid overcrowding the pan when searing the beef; if the pan is too full, the meat will steam instead of browning. Use room temperature crème fraîche or sour cream to ensure a perfectly smooth, silk-like sauce consistency. If using sour cream instead of crème fraîche, ensure the heat is very low when adding it, as sour cream curdles more easily at high temperatures. For an extra layer of flavor, add a teaspoon of smoked paprika along with the garlic for a subtle, woody depth.
🍽️ Serving Suggestions
Serve over wide, buttery egg noodles or creamy mashed potatoes to soak up the luxurious sauce. Pair with a side of roasted green beans or honey-glazed carrots for color and crunch. Accompany with a crisp glass of Pinot Noir or a medium-bodied Merlot to complement the richness of the beef. A side of crusty sourdough bread is perfect for cleaning up any remaining sauce on the plate. For a traditional touch, serve with a small side of pickled cucumbers or beets to cut through the richness.